I bought a beautiful basket of fresh organic veggies from Worden farms to make this St. Patty tradition really pop with fresh roasted vegetables instead of boiled.
Ingredients
4 pounds corned beef brisket
1 cup brown sugar 1 bay leaf
6 whole peppercorns
1 (12 fluid ounce) can or bottle Irish stout
beer (Guinness)
Directions
- Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
- Cover, and place in preheated oven. Bake for 2 1/2 hours. Remove meat from Dutch oven. Allow to rest with plate on top to slightly compress. Add red potatoes to liquid and add pot to stove and cook potatoes in the beer au jus until tender. (You may need to add chicken stock).
For the Vegetables:
Peel and quarter beets (keep separate from other veggies) roast in separate pan
Peel carrots, onions or leeks, parsnips and turnips.
Cut into quarters and toss with olive oil, salt and pepper and fresh minced thyme. Roast in preheated 375 degree oven for about 40 minutes stirring once until vegetables are tender but not too soft.
For the cabbage:
Wash and rough chop cabbage. Season with olive oil, salt and pepper and a pinch of crushed red pepper.
Sautee in large pan until tender
To Serve:
Place sliced corned beef on platter, add sautéed cabbage and roasted veggies including beets.
Serve with Irish soda bread
